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View printable version of this recipe View all Field-Fresh Recipes Asparagus Bisque 2 C. vegetable stock plus 1 C. water 2 Tbsp. shallots, minced 2 cloves garlic, minced 4 C. fresh asparagus, chopped 4 Tbsp. butter 4 Tbsp. organic unbleached flour 1 pint Organic Valley heavy whipping cream 2 Tbsp. fresh chives Place vegetable stock and water in a medium saucepan along with the shallots and garlic. Bring to a simmer. Add the asparagus. Cook until asparagus is bright green, about 2 minutes. Puree in a food processor or blender. In saucepan melt the butter. Whisk in the flour. Season with salt and pepper, cook until bubbly about 2 minutes. Whisk in the heavy whipping cream and the asparagus puree. Heat, stirring often until soup is smooth and slightly thickened. Garnish with minced chive. |
